I had seen the strawberry tartare in the March (maybe?) issue of Tea Times and I knew I wanted to do something similar for Erin’s shower. The strawberry mixture was mounded in silver spoons and it created a very whimsical amuse bouche.
I wasn’t sure how to make it work for the shower but I was determined to do so. And, I am happy to say, not only did it work, it was awesome. The flavors came together to create a refreshing palate cleanser and everyone loved them.
My son Matthew came up with the brilliant idea of placing the bowls of the spoons in a vintage deviled egg dish.
Because I made these ahead I had to allow for the juice that was going to occur. I compensated by using a 1/2 tsp. of gelatin in the berries. These were so good, I just can’t tell you… you need to try them. And look how cute!
Balsamic Strawberries with Basil
- 1 quart of ripe strawberries, stemmed and chopped coarsely
- 2 tablespoons sugar, or to taste
- 1 tablespoon balsamic vinegar
- 1/2 tsp fresh ground black pepper
- about 4 large basil leaves finely sliced
- 1/2 tsp unflavored gelatin
- 2 tbs hot water
- Dissolve the gelatin in the water.
- Mix the berries and the rest of the ingredients, except the gelatin, together in a bowl. Allow to stand for a few minutes. Taste and adjust flavors.
- Stir in the gelatin thoroughly but gently., appetizer, tea party, amuse bouche,
- Chill until ready to use, at least 2 hours
- Mound the mixture in spoons, garnish with basil cut on a chiffonade.
- Makes about 3 cups, enough for a multitude of spoons
image: marye audet